Method

• To make dough – in a medium bowl sift together flour and baking powder
• Cream the butter and sugar together until pale and creamy add the egg yolks and lemon zest, beat until well combined
• Add the dry ingredients and mix until just combined
• Turn out onto work surface and bring together to form a ball
• Wrap in plastic wrap and chill for 30 minutes
• Pre heat oven to 165C Roll out the dough to fit the base of a round springform cake tin
• Bake for 25 minutes or until golden
• To make filling – in a medium bowl, beat egg whites until stiff, gradually incorporate the sugar whilst beating, add the cornflour and fold through
• Finally fold through the redcurrants
• Pour into pie crust and bake for 10- 15 minutes or until the top is lightly browned and firm to touch
• Cool slightly before serving